MCQ Detailed View

Artificial ripening of fruits is a common practice in agriculture and fruit marketing to make green fruits ready for consumption. The gas most commonly used for this purpose is ethylene (C₂H₄), a simple hydrocarbon that acts as a plant hormone. Ethylene naturally regulates the ripening process in many fruits, including bananas, tomatoes, mangoes, and papayas.

When green fruits are exposed to ethylene gas in controlled conditions, it accelerates the ripening process. Ethylene stimulates the breakdown of cell walls, conversion of starches into sugars, and the development of color and aroma, making the fruit edible and sweet. Its effectiveness and safety have made it the standard gas for commercial fruit ripening.

Other gases listed, such as carbon dioxide (CO₂), acetylene (C₂H₂), and ethane (C₂H₆), do not produce controlled or reliable ripening effects. Acetylene can ripen fruits, but it is less efficient and can be hazardous in large quantities. Carbon dioxide is used in storage to slow ripening, not to accelerate it. Ethane has no ripening effect.

The use of ethylene also allows farmers and distributors to harvest fruits before they are fully ripe, reducing damage during transportation and increasing shelf life. It is applied in ripening chambers where temperature, humidity, and ethylene concentration are carefully controlled to produce uniform ripening.

Understanding the role of ethylene in fruit ripening is important in environmental chemistry and agricultural science, as it illustrates how chemical signals control biological processes. Using ethylene ensures efficient fruit production while minimizing waste and maintaining fruit quality.

Therefore, the correct gas used for artificial ripening of green fruits is ethylene (C₂H₄), making it essential in commercial agriculture and fruit distribution.